• Skip to main content
  • Skip to primary sidebar
Supper in the Suburbs
menu icon
go to homepage
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

subscribe
search icon
Homepage link
  • Recipes
  • Go Vegan!
  • Learn to Cook
  • Grow Your Own

×
Home » Recipes

Vegan Triple Chocolate Fridge Cookies

Published: Feb 26, 2012 · Modified: Dec 15, 2021 by Emma · This post may contain affiliate links · 4 Comments

  • Facebook
  • X
  • LinkedIn
  • Email

These Vegan Triple Chocolate Chip Fridge Cookies are a chocoholics dream! They are soft and chewy and filled with pockets of molten chocolate. Enjoy while still warm.

The only vegan cookie recipe you need!

I know that's quite a bold statement and I usually hate it when blogs profess to have come up with the "best recipe ever". But, these cookies are a real crowd pleaser. I don't know anyone who hasn't tried one and then immediately asked me for the recipe. If you want to be popular just whip up a batch of these triple chocolate fridge cookies. And best of all? They are egg and dairy free.

What is a fridge cookie?

These Vegan Triple Chocolate Chip Fridge cookies get their name because a vital step in making them is that they are chilled in the fridge.

You might have heard them called refrigerator cookies or even ice box cookies if you're based in the US. I've also heard them called slice-and-bake cookies but I think this is less common! Whatever their name, the dough is formed into a log, wrapped, chilled in the fridge (or freezer) then sliced into discs and baked.

Do these cookies spread?

Follow the recipe correctly and no, these cookies won't spread very much at all. The reason they don't spread is because they've been chilled in the fridge! So, don't be tempted to miss this step or you may well find yourself with one giant cookie when you open the oven.

Vegan Triple Chocolate Chip Fridge Cookies

Are these triple chocolate fridge cookies both egg and dairy free?

When you see one of these cookies fresh out of the oven, still oozing with motlen chocolate you can be forgiven for wondering how on earth they are suitable for vegans! But, there are so many fantastic plant based chocolates available now that you don't have to miss out. It's easy to make these cookies both egg and dairy free.

These cookies are so decdent because they are made from a chocolate dough which has then been studded with three different types of plant based chocolate.

For the dough it'self we use a good quality cocoa powder. Cocoa powder is always dairy free so you don't have to worry about making any substitutions there. If the cocoa powder you are looking at includes milk powder it's probably actually hot chocolate powder and not exactly what we are after. I buy cocoa powder in bulk from Indigo Herbs but I can also recommend Green & Black's or Bournville coca powder.

You will need dark chocolate, "milk" chocolate and white chocolate chips or chunks to fold into the cookie dough. I can recommend Galaxy, Moo Free, Nomo and Tesco's own free-from range (particularly for the white chocolate). As with regular baking, the better quality the chocolate the better the finished product! If you enjoy eating the chocolate on it's own then you will enjoy it in the cookie!

If you've made regular cookies before you'll know that egg is usually added to bind the mix together. 50 millilitres of plant based milk does the exact same thing so it's super easy to make these cookies egg free.

If you want to find out more about substitutes used in vegan baking, check out my big vegan baking guide.

How do I store these Triple Chocolate Chip Cookies?

If you bake the whole batch then these cookies will keep well in an air tight container or biscuit tin for 5 days.

But, my preferred way to store these cookies is uncooked and frozen. I will often keep a log of the uncooked dough in my freezer. I then get it out and just cut off one or two discs of dough as and when I fancy a sweet treat. They cook well from frozen (just add an extra 5 minutes to the cooking time) and you don't have to worry about them going stale.

A plate of Triple Chocolate Fridge Cookies

The recipe

Vegan Triple Chocolate Chip Fridge Cookies

Vegan Triple Chocolate Fridge Cookies!

These Triple Chocolate Chip Fridge Cookies are the perfect mid-afternoon treat. Keep a batch of dough in the freezer for whenever those sugar cravings hit.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Chilling time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Dessert, Snack
Cuisine American
Servings 12 cookies
Calories 182.55 kcal

Ingredients
 
 

  • 50 g butter
  • 150 g light brown sugar
  • 50 ml plant milk e.g. soy milk or almond milk
  • 150 g plain flour
  • 50 g cocoa powder
  • 1.5 teaspoon baking powder
  • 35 g dark chocolate
  • 35 g dairy free milk chocolate roughly chopped
  • 35 g dairy free white chocolate roughly choppped
  • 1 pinch salt

Instructions
 

  • Cream together the butter and sugar until soft (as if you’re making a cake!) Beat in the plant milk until well combined.
  • Mix in the flour, baking powder, cocoa powder. Stir as well as you can bringing it together into a stiff dough before adding in the chocolate chunks.
  • Finally, get your hands messy and bring it into a dough ball. Roll into a log shape (no more than 2 inches wide) and wrap in cling film.
  • Place the cookie dough log in the fridge for 1-2 hours or 30 minutes in the freezer.
  • While the cookie dough is chilling, pre-heat your oven to 180 C / 350 F / gas mark 4 and line a baking tray with grease proof paper.
  • Once chilled, slice the log into 12 equal discs and evenly space them on a baking tray.
  • Bake in the centre of the oven for 20 minutes or until the cookies are cooked through.
  • Leave the cookies to cool on the baking tray for 15 minutes before eating warm or leaving to cool completely on a wire rack.

Nutrition

Calories: 182.55kcalCarbohydrates: 29.36gProtein: 2.8gFat: 7.31gSaturated Fat: 2.93gTrans Fat: 0.01gCholesterol: 0.7mgSodium: 105.9mgPotassium: 138.88mgFiber: 2.22gSugar: 16.26gVitamin A: 167.43IUVitamin C: 0.32mgCalcium: 62.68mgIron: 1.76mg
Keyword cocoa powder, dairy free milk chocolate, dairy free white chocolate, dark chocolate, light brown sugar, non-dairy butter, plain flour, plant milk, salt
Tried this recipe?Let us know how it was!

More cookie recipes

Vegan Carrot Cake Cookies

Vegan Carrot Cake Cookies

Vegan Chocolate Chip Cookies 3

Vegan Chocolate & Tahini Cookies

Vegan Mini Egg Cookies

Vegan Mini Egg Cookies

Pumpkin Cookies

Chewy Pumpkin Cookies

The Biscuit and Cookie Archive

There are a huge number of biscuit and cookie recipes on the blog. Give them a browse in the Biscuit and Cookie Archive.

More Recipes

  • Balsamic Caviar in a small glass bowl
    Vegan Balsamic Pearls
  • 3 Vegan Spinach and Ricotta Stuffed Pasta Shells on a plate
    Vegan Spinach and Ricotta Stuffed Pasta Shells
  • Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
    Vegan Beetroot Smørrebrød
  • A plate topped with Kartoffelmad a type of Danish open-faced sandwich made of rye bread, potato slices, vegan creme fraiche, fried onions and chives.
    Kartoffelmad (Potato Smørrebrød)

Reader Interactions

Comments

  1. Abi says

    February 26, 2012 at 5:53 pm

    Love the look of these!! Feel hungry at the thought of them.Also excited to see there's a post on DIY infused oils coming up as I've been saving bottles recently with these in mind xx

    Reply
  2. Emmyw says

    February 27, 2012 at 2:20 pm

    They are so good! I have eaten far far too many already haha! May have to whip up another batch.Glad to see you're excited about the infused oils 🙂 I'm having a little trouble with getting the bottles but should be up in a week! 🙂 xx

    Reply
  3. Abi says

    March 01, 2012 at 2:57 pm

    Cool, I'll look forward to it. xx

    Reply
  4. cakeboule says

    March 04, 2012 at 8:42 pm

    These look good and I have the same cake tin! M&S I believe! Was just looking for some cookie inspiration and found it here - thanks 🙂

    Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, I'm Emma. I'm a UK based food blogger who's been sharing recipes with the world since 2011. I'm passionate about eating a plant based diet using local, seasonal ingredients.

More about me

Popular

  • Poached Rhubarb
    Poached Rhubarb
  • Delicate White Asparagus with Butter Vinaigrette-01
    White Asparagus with Butter Vinaigrette
  • Sautéed Tenderstem Broccoli with Lemon and Garlic
    Sautéed Tenderstem Broccoli with Lemon and Garlic
  • Mediterranean Lemon Roasted Vegetables
    Mediterranean Lemon Roasted Vegetables

Seasonal

  • A whole vegan cheesecake topped with blueberry compote
    Vegan Blueberry Cheesecake
  • Two Lavender Lemon and Prosecco Cocktails with slices of lemon
    Lavender, Lemon and Prosecco Cocktail
  • A stack of 6 vegan carrot cake pancakes topped with vegan cream cheese frosting and chopped pecan nuts.
    Vegan Carrot Cake Pancakes
  • Roasted broccoli and chickpea Caesar salad
    Roasted Broccoli and Chickpea Caesar Salad

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Contact

  • Contact
  • Press Page

Copyright © 2025 Supper In The Suburbs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.